Sheet Pan Kimchi Chicken

This deliciously savory and spicy meal features crispy vegetables topped with a quick-pickled scallion-radish mix and seeds for added texture and flavor.



  • 3 tablespoons gochujang or Kimchi paste (I love Mama O’s Premium Vegan Kimchi Paste)
  • 2 tablespoons tamari
  • 1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon), add more if you love ginger!
  • 3 tablespoons olive or avocado oil
  • 3 cups of broccoli
  • 3 cups of cauliflower (you can use other veggies if you prefer!
  • 10 scallions, ends trimmed, green and white parts separated, but not chopped
  • 2½ to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
  • 1 bunch radishes (about 10 ounces), trimmed
  • 2 tablespoons rice vinegar
  • Salt and pepper!
  • Top with Zen Basil seeds, Chia seeds or Sesame seeds
  • Add Avocado if you’d like as well!


  1. Heat the oven to 425 degrees. Combine the kimchi paste, tamari, ginger and 3 tablespoons oil in a large bowl. Add the broccoli, cauliflower and scallion whites, toss to coat. Lightly season with salt and transfer to a rimmed baking sheet.
  2. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
  3. Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 25-30 minutes.
  4. While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar. Season to taste with salt and set aside to lightly pickle.
  5. Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Sprinkle some zen basil seeds or chia seeds on top for fiber! You can also add sauerkraut or any other toppings you love.


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